Katrina Marie's Pumpkin Pie

Katrina Marie's Pumpkin Pie

Katrina Marie is actually my mother. That name just has a more distinctive ring to it than simply titling this post, "Mom's Pumpkin Pie." With Thanksgiving around the corner a few weekends ago while at home visiting my family, I coaxed my mom into handing over this recipe that she came up with not too long ago. The recipe includes both the pie crust and filling. If you don't feel up to making your own crust obviously, store bought is fine. Yes, I just Barefoot Contessa'd you. Anyway, onto the recipe!

Pie Crust:

3 cups flour

1 tsp salt

1-1/2 sticks butter (chilled)

3/4 cup shortening

1 egg

5 tbsp. ice water

1 tbsp. vinegar

Combine flour and salt in large bowl. Add butter and shortening. Using pastry cutter work butter and shortening into flour until mixture is crumbly (looks like course corn meal or tiny pebbles), takes about 3-4 minutes.

Lightly beat egg with fork, then add to mixture. Next add cold water and vinegar, stir until just combines (may need to add more water 1 tbsp. at a time). Separate dough into two mounds and wrap in plastic wrap and chill for about 30 minutes.

Pumpkin Filling:

 2 cups pureed pumpkin

1 can (12 oz) evaporated milk

3/4 cup brown sugar

2 eggs

2 tbsp. vegetable oil

2 tbsp. corn starch

2 tbsp. cinnamon

1 tbsp. nutmeg

1 tbsp. ginger

2 tbsp. maple syrup

1 tbsp. vanilla

Cut small pie pumpkin in half and scrape out seeds. Place on lined baking sheet and roast in oven for about 40 minutes or just until tender. Let cool then put pumpkin in blender and blend until smooth. Once pumpkin puree is made, combine and whisk all ingredients together until smooth.

Roll out pie dough and place in pie pan.  Pour filling into pan and bake for 40-50 minutes until filling is set, ( butter knife inserted in the middle will come out clean). Then allow it to cool on a cooling rack before placing in refrigerator.

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